Authentic Mexican Ground Beef Tamales Recipe

September 28, 2021

Authentic beef tamales | recipe | mexican food recipes authentic, beef tamales, tamale recipe. 2 pounds ground beef (preferably loose packed, not condensed in a chubb tube) 1 1/2 teaspoon salt (or to taste) 1 teaspoon cumim.

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Place the raisins and walnuts in a small bowl and cover with the warm anisette.

Authentic mexican ground beef tamales recipe. Let them soak and absorb it while you prepare the masa. Tie 1 corn husk strip around tamale to secure; In the center of the corn husk and in the.

With a knife or a spoon, spread a thin layer of the masa on the corn husk. 1 1/2 pounds ground beef. Stand upright in a vegetable steamer.

A pinch of red pepper flakes,. In a small saucepan, gently heat the anisette. 2 cups ground dried red chilies (stems and seeds removed) 2 cloves garlic crushed;

2 days (the ultimate in slow food). Cover and heat to boiling then reduce heat to low to keep the water steaming through the tamales. Repeat procedure with the remaining whole corn husks, masa dough, beef mixture, and corn husk strips.

Take two of the corn husks and overlap one on top of the other, leaving the end separated (see image) add 1/4 cup of the maza on top of the husks, then top with the chicken filling, the. Ingredients (using 6 pounds of meat makes about 10 dozen tamales and will take over a large american freezer, so feel free to cut this recipe in. Stack the tamales straight up in the stock pot with the fold at the bottom.

Set them aside until ready to assemble the tamales. Soak the corn husks for at least 30 minutes in hot water.

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